PREORDER NOW
PREORDER NOW
The first complete guide to authentic Mexican pan dulce is here. Master 50+ recipes with step-by-step photos, masterclass tutorials, and conversion guides from Master Baker and bread scientist Chef Alex Peña.
Available for a limited-time preorder until September 26, 2025
Ships early October 2025
“Baking is
the most rewarding part of my culinary experiences.”
— Chef Alex Peña
Circa1998 - Los Angeles, CA
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About Alex
Hi, I am Alissandro “Alex” Peña, a California native, a former Marine, a passionate Master Baker, a trained culinary chef, and a professional bread scientist.
My platform, Baking Evolution is about the history and evolution of Mexican Bread, referred to as “Pan Dulce,” and its recipes. The story behind this journey comes from my perspective as a passionate artisan baker. This story started from my family’s bakery and has transitioned into my professional experience as a bread scientist using bakery ingredients in a research & development (R&D) setting.
In 2020, with the pandemic halting all work travel, I was able to spend more time at home and hone in on my home baker skills by converting my Pan Dulce recipes. The conversions are designed for the home baker and will be available on my upcoming Mexican bread recipe book. The book will showcase the art, beautiful history, and evolution of Mexican Pan Dulce in North America.
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THE BLOG
My passion is for baking
Learn to bake a concha that brings together the warm flavors of Mexican pan dulce and nostalgic campfire treats. With whole wheat cinnamon dough, melted chocolate, and a gooey toasted marshmallow, this concha is a crowd favorite.